Mini Chicken Pot Pies With Pie Crust

Chicken pot pie is a classic but can sometimes get a little messy, especially when served to little ones. These mini chicken pies are compact and easy to pick up and eat! I also love that I can offer a couple at a time and offer more as needed so that less goes to waste!

Many people tend to use canned cream of chicken soup as the base of their pie filling, but the filling is so simple to make yourself with just a little chicken broth, heavy cream, and flour! You’re also able to control the sodium level when making your own base. Once you see how simple it is to make your own filling base, you’ll never want to go back! And if you’re looking for more ways to use up leftover chicken, be sure to try out these broccoli and cheese pinwheels and these chicken salad rollups as well!

What You’ll Need

Here is what you’ll need to make these mini chicken pot pies:

• Shredded Chicken: I used pre-cooked leftover rotisserie chicken breast for a quicker option, but you can also quickly cook and shred some chicken breasts to use as well.
• Mixed Vegetables: Frozen mixed veggies are great to use in a pinch, but you can use equal parts freshly chopped vegetables.
• Onions: Freshly chopped onions add great flavor to the sauce filling.
• Chicken Stock: For that main chicken flavor in the filling.
• Heavy Cream: The main source of creaminess for the chicken pie filling.
• Flour: Used to thicken the sauce for the pie filling.
• Pie Crust: You can use storebought pie crust or homemade. If you are using a storebought crust, you will need two 9-inch pie crusts.
• Unsalted Butter: Used to cook down the veggies and onions.
• Seasonings: Salt, pepper, and garlic powder for added flavor.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

• Heavy cream: You may substitute the heavy cream with half and half milk, milk, or unsweetened coconut cream.
• Chicken broth: You may replace the chicken broth with a stock or vegetable broth.

Step By Step Instructions

STEP 1: Melt the butter on a pan on medium heat and add in the frozen veggies and onions. Cook until onions are translucent and veggies are fully warmed through (Image 1).

STEP 2: Add in the shredded chicken, salt, pepper, and garlic powder, and mix until combined (Image 2).

STEP 3: Add in the flour and mix well until it is all incorporated and no pieces of raw flour remain (Image 3).

STEP 4: Pour in the chicken broth and heavy cream and mix until it is combined. Allow the mixture to bubble and thicken, reducing the heat if needed (Image 4). Once the mixture thickens, remove it from the heat and let it cool as you prepare the pie crusts. It will continue to thicken as it cools.

STEP 5: Unroll the pie dough and use a small cookie cutter or measuring cup to cut out circles that are about 2.5 inches in diameter (Image 5). Place these circles into the cups of a mini muffin pan pressing in on the sides as needed (Image 6).

STEP 6: Once the filling cools, scoop out about 1 tablespoon of filling into each pie cup. Make sure to not overfill the mini cups so that the filling doesn’t completely ooze out while baking (Image 7).

STEP 7: Combine the scraps of remaining dough from the pie bottoms and reroll it out. Use a small circle (I used my tablespoon-sized measuring spoon) to cut out small circles about 1.25 inches in diameter for the top of the pies (Image 8). These tops do not need to cover the pies completely, they are just added to help prevent the pie filling from drying out when baked.

STEP 8: *Optional: Whisk together one egg and one tablespoon of water to form an egg wash to brush on top of the pies. This is not necessary but helps the pies to obtain a shiny brown color. You can also brush a little milk on top of the pies for a similar effect.

STEP 9: Bake the pies for 15 to 20 minutes or until the crust is golden. Allow the pies to cool completely before serving.